Description
A warm and hearty marry me chicken soup that combines rich flavors with creamy deliciousness, perfect for sharing with family and friends.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon dried oregano
- Salt and black pepper (to taste)
- 1 can (14.5 oz) diced tomatoes (drained)
- 6 cups chicken broth (low-sodium recommended)
- 2 large chicken breasts
- 1 cup heavy cream
- 3 cups fresh spinach (chopped)
- 1/2 cup grated Parmesan cheese
- Fresh parsley or basil (for garnish, optional)
Instructions
- Heat olive oil in a large pot over medium heat until it shimmers. Add the chopped onion and cook for about 4-5 minutes until it becomes soft and translucent.
- Stir in the minced garlic, red pepper flakes, dried oregano, salt, and black pepper, cooking for 1-2 minutes until fragrant.
- Incorporate the drained diced tomatoes and allow them to cook for an additional 3 minutes.
- Gently add the chicken breasts to the pot, reduce the heat, and simmer for about 15-20 minutes or until cooked through.
- Remove the chicken, shred it, and return it to the pot.
- Pour in the heavy cream and stir until combined, followed by the chopped spinach until wilted.
- Mix in the grated Parmesan cheese until melted. Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh parsley or basil.
Notes
For added flavors, adjust red pepper flakes according to spice tolerance. To store leftovers, refrigerate for up to 3 days or freeze for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg